Simple Rosemary Flatbread

READY IN: 1hr 10mins
Recipe by WaterMelon

From Fine Cooking #67. Serve with curry, warm salad on top, tomato soup etc.

Top Review by Pinot Grigio

I love Flatbread - especially when it's grilled. I never made it before and I was surprised how easy it is. I used my ABM to mix it up and then started at step 4. The rosemary really permeated the bread and it came out very nice. I served it with some Tapas the 1st night and then used the leftovers for some grilled flatbread pizza on the 2nd day which I think I enjoyed even more. It's so much better than any I've even bought at the market and at a fraction of the cost. Thanks for sharing.

Ingredients Nutrition


  1. Combine flour, salt and rosemary in a large bowl.
  2. Stir in water and oil until dough comes together.
  3. Turn onto a lightly floured surface; knead until smooth, about 5 minutes, dusting surface lightly with flour as needed.
  4. Place dough in an oiled bowl, cover with plastic wrap, and let rest for 30 minutes at room temp or up to 2 hours in the fridge.
  5. Heat a 10" to 12" cast iron or other heavy skillet over medium heat until a drop of water sizzles off on contact.
  6. On a lightly floured surface, divide the dough into 6 portions.
  7. Roll each piece into 8" round, put in the heated skillet and cook until golden brown spots appear on the bottom and the bread begins to puff, 1- 2 minutes.
  8. Flip the bread, and cook until spots appear, then transfer to a plate (cover with a towel to keep warm).
  9. Repeat the cooking process with the remaining 5 dough portions.

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